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Nutmeg Pancake with Lemon-Spiked Berries
Cook Time: 3 to 4 minutes
Prep Time: 10 minutes
Yield: Makes 6 servings
Ingredients:
1
cup all-purpose flour
2
tablespoons sugar substitute,* divided
1
teaspoon baking powder
3/4
teaspoon ground nutmeg
1/2
teaspoon baking soda
1/4
teaspoon salt
1-1/3
cups nonfat buttermilk
1/4
cup cholesterol-free egg substitute
2
tablespoons canola oil
2
cups sliced strawberries
2
teaspoons finely grated lemon peel
Preparation:
1.
Combine flour, 1 tablespoon sugar substitute, baking powder, nutmeg, baking soda and salt in small bowl. Combine buttermilk, egg substitute and oil in another small bowl. Add to flour mixture; stir just until moistened.
2.
Lightly spray nonstick griddle with nonstick cooking spray. Heat over medium-high heat. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook until top is covered with bubbles and edge is slightly dry. Turn; continue cooking until done.
3.
Meanwhile, combine strawberries, 1 tablespoon sugar substitute and lemon peel in medium bowl. Serve berries over warm pancakes.
Nutritional Information:
| Serving Size: 1 pancake with 1/3 cup strawberry mixture | |
| Fiber | 2 g |
| Carbohydrate | 23 g |
| Cholesterol | 2 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 30 % |
| Calories | 162 |
| Protein | 5 g |
| Sodium | 361 mg |
Dietary Exchange:
| Fat | 1 |
| Fruit | 1 |
| Starch | 1 |
This recipe appears in:
Pancakes & Waffles
